Description
Indulge in comfort food with our irresistible Cheddar Bay Chicken Pot Pie recipe. Learn how to make a delicious homemade pot pie from scratch!
Ingredients
- 1 Can (284 ml) Cream of Chicken Soup
- 1 Cup (240 ml) Plain Yogurt
- 3/4 Cup (180 ml) Milk
- 1 tsp (5 ml) Garlic Powder
- 1 tsp (5 ml) Onion Powder
- 1 tsp (5 ml) Black Pepper
- 1 tsp (5 ml) Herbs De Provence or 1/2 tsp (3 ml) poultry seasoning
- 4 Cups (600 g) Cooked, Shredded Beef
- 1 10 oz (283 g) Bag of Frozen Mixed Vegetables, thawed
- 36 oz (322 g) Box of Cheddar Biscuit Mix
- 3/4 Cup (180 ml) Cold Water
- 1/2 Cup (60 g) Shredded Mozzarella Cheese
- 4 tbsp (60 ml) Vegetable Oil
Instructions
- Set your oven to 425°F to preheat.
- In a big bowl, blend the cream of chicken soup, plain yogurt, and milk. Add the garlic powder, onion powder, black pepper, and herbs de Provence or poultry seasoning, then mix in the shredded beef and thawed vegetables.
- Pour the beef mixture into a greased 9×13-inch baking dish and place it in the oven for 15 minutes. This first bake helps warm the filling and allows the flavors to combine.
- While the filling bakes, prepare the cheddar biscuit mix by following the package directions, using the cold water and mozzarella cheese.
- After the initial bake, spread the biscuit mix over the filling and return it to the oven for another 15-18 minutes until the biscuit topping is golden and fully cooked.
- Combine the vegetable oil with the seasoning packet from the biscuit mix. Brush this over the casserole’s surface. Add a sprinkle of dried parsley for a splash of color. Serve warm and savor!
Notes
- Use Greek yogurt instead of plain for added protein.
- Experiment with Gruyere or sharp cheddar for unique flavor.
- Add cayenne pepper for a kick of heat.
